If you love impromptu dinners or drinks with friends and family, it’s always great to keep a few balls of pizza dough in the freezer or the fridge. Besides using them to make pizza, you can roll them out and turn them into any type of flatbread to load with your favorite toppings. Here are two combos that are simple yet dressed to impress!
Caprese Flatbread Toppings
- Cherry Tomatoes
- Mozzarella
- Oregano
Arugula Prosciutto Flatbread Toppings
- Fig jam
- Brie cheese
- Arugula
- Prosciutto (omit to make vegetarian!)
Tips for working with pizza dough
- Refrigerated pizza dough needs to rest to room temperature for 30 minutes before you can begin rolling it out.
- If storing the pizza dough in the freezer, place it in the refrigerator to start defrosting the night before using. The day you’d like to use it, place it on the counter at room temperature in the morning.
- Refrigerated dough will stay fresh for 2 days.
- You can make these flatbreads gluten-free by purchasing gluten-free pizza dough at the store!
This Flatbread recipe is one of my favorite recipes from my latest book, Homemade Simple: Effortless Dishes for a Busy Life. For more recipes like this one, grab your copy today!
Flatbread Two Ways
If you love impromptu dinners or drinks with friends and family, it’s always great to keep a few balls of pizza dough in the freezer or the fridge. Besides using them to make pizza, you can roll them out and turn them into any type of flatbread to load with your favorite toppings. Here are two combos that are simple yet dressed to impress!
Ingredients
- 1 pound store-bought gluten-free or regular pizza dough halved
- Olive oil
- Kosher salt
- 1 pint cherry tomatoes halved
- 4 ounces fresh mozzarella patted dry and torn into bite-size pieces
- 1 teaspoon chopped fresh oregano plus more for garnish
- 3 tablespoons fig jam
- 4 ounces Brie cheese sliced
- 1½ cups arugula
- 2 ounces thinly sliced prosciutto torn into pieces (omit for vegetarian option)
Instructions
- Place each ball of dough on a lightly floured surface. Let the dough rest at room temperature for 30 minutes.
- Position 2 oven racks evenly in the oven and preheat to 450°F. Line two rimmed baking sheets with parchment paper.
- Lightly dust each ball of dough with flour, then roll each one into a large rectangle about 13 by 7 (33 by 17 cm) inches. Transfer each rectangle to a prepared pan. Brush each piece of dough with ½ tablespoon olive oil and sprinkle with a pinch of salt.
- Bake the dough until light golden bubbles form on the top and bottom, 10 to 12 minutes.
- While the flatbread bakes, combine the cherry tomatoes, mozzarella, oregano, 1 tablespoon olive oil, and a pinch of salt in a medium bowl. Taste, adding more salt if necessary.
- Remove the flatbreads from the oven and place on a serving tray or cutting board. Spoon the tomato mixture over the first flatbread, then sprinkle with a little more oregano to garnish.
- Spread the fig jam over the other flatbread, then arrange the Brie in an even layer on top of the jam.
- Toss the arugula with a teaspoon of olive oil and a pinch of salt, then top the fig pizza with the arugula and prosciutto pieces.
- Slice the flatbreads and serve immediately.
Notes
Reprinted from Homemade Simple: Effortless Dishes for a Busy Life, by Amanda Haas with permission from Abrams Books, 2023. Photographs © Kathleen Sheffer.
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